Coconut semiya payasam

We wish all our friends and well wishers and every andhraite and kannadiga a very happy and prosperous Ugadi. We pray to Lord Venkateswara to bless all with a great year.

Payasam in South India is kheer in hindi. Coconut semiya kheer is one of the many varities of kheer that we make.

Preparation time: 20-25 mins.



Ingredients

Semiya/sewai (vermicelli)1 cup
Milk (paalu) 1 ½ cup
Sugar ½ cup
Dry coconut powdered (endukobbari podi) ¼ cup
Almond powder(badam mix) 2 tsp
Cardamom(Elaichi) 2
Cashews (kaju) 4-5
Raisins (kismis) 4-5
Pistachio(Pista) 4-5
Saffron (kum kumpuvvu/zaffran) 3-4
Ghee 5 tsp.

Method:
Slightly roast the semiya in ghee. Not until it is brown but till it turns a little orange.
Put 1/2 cup sugar to one cup of water and bring it to a boiling consistency and put the roasted semiya into it and keep a lid and put off the stove. Keep it aside.

Take one and half cup of milk and keep it on a stove allowing it to boil. Now add 4 spoons of sugar and 2 tsp of badam mix, elaichi powder and saffron.

Now in another vessel, take 2 tsp ghee and roast cashews and raisins. Add them to the milk.

After the semiya softens in the other vessel, add the flavored milk into that or vice versa.

Stir for two minutes. Now add the powdered dry coconut (endu kobbari podi kottindi).
Stir for a minute. Garnish with Almonds (badam) and Pistachio (Pista) and rose petals.

Serve hot or cold, coconut-semiya payasam tastes awesome either way. A perfect dish on any festival menu.